Strawberry Shortcake Egg Bombs
These playful Strawberry Shortcake Egg Bombs combine white chocolate shells with airy strawberry mousse and a delightful shortcake crumb crunch, perfect for impressive yet easy desserts.
Ingredients
For the Shell
- 1 cup white chocolate chips High-quality chips for better flavor and shine.
For the Filling
- 1 cup strawberry puree Use fresh or thawed frozen strawberries for brightness.
- 1 cup heavy cream Whipped to soft peaks for mousse-like filling.
- 1/2 cup shortcake crumbs Store-bought or crushed vanilla cookies work well.
Equipment
- 1 Easter egg molds Plastic molds are easiest; ensure they are clean and dry.
- optional Sprinkles For decoration.
Instructions
Preparation
- Melt the white chocolate chips in a microwave-safe bowl using 30-second bursts, stirring until glossy.
- Brush the melted chocolate into clean, dry Easter egg molds; refrigerate to set for 10-15 minutes.
- Whip the heavy cream to soft peaks, then fold in the strawberry puree to create the mousse.
- Spoon or pipe the strawberry mousse into each chocolate-coated egg half, leaving room for shortcake crumbs. Press some crumbs into the mousse.
- Seal the egg molds and refrigerate until firm.
- Carefully remove the egg bombs from the molds and decorate with sprinkles if desired.
Notes
Double-coat the chocolate shells for a sturdier bite. Optionally, use flavored purees like raspberry or mango for variety.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 50mgFiber: 1gSugar: 15g
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